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Holger Bodendorf |
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| Born |
1967-06-07 Born: Heiligenhafen, DE |
| Apprenticeship/training |
1983 - 1986: Yacht club, Timmendorfer Strand |
| Career |
1987 - 1989: Alte Krone, Bempflingen
1989: Landhaus Stricker, Sylt
1989 - 1990: Landhaus Scherrer, Hamburg
1990 - 1991: Hotel Atlantic Kempinski, Hamburg
1991: Landhaus Dill, Hamburg
1992: Petermanns Kunststuben, Zürich
1992 - 1996: Toppe's Restaurant, Sylt
1996 - 2001: Hotel Windrose, Sylt
since 2001: Landhaus Stricker, Sylt |
| Philosophy |
Neither the special cuisine nor the carefully assorted wine cellar
make a restaurant an exceptional place, but the guests. |
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Bodendorf's |
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| Address |
Boy-Nielsen-Str. 10 - Tinnum
25980 Tinnum (Sylt)
Germany > Schleswig-Holstein > Schleswig-Holstein > Nordfriesland
number of seats: 22
number of employees: 10
SKZ (Service Index) 0.455
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| Hotel |
Landhaus Stricker |
| Staff |
Bodendorf, Holger (Chef de Cuisine)
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Phone
fax |
+49 (4651) 88990
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email
Homepage |
info ( at ) landhaus-stricker.de
www.landhaus-stricker.de |
| Opening times |
Tuesday & Wednesday days of rest
19:00 h - 21:00 h
Closed: 5 Weeks in November-December
& February-March |
| Prices |
Menu 84,- € - 96,- €
6 courses menu 96,- €
8 course menu 128 €
price per course = 16.000 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
66
83.6
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56
86.2
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42
87.2
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40
88.8
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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17
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17
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*tip k
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17
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18
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*tip k
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(17.2)
(18.3)
(16.5)
(17.2)
(18.0)
(15.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.33 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
202 |
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| Guest Rating |
| current quality | 21.00 |
| class | Perfect |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Famous for his seafood |
| Starter |
Gebratener Seeteufel mit Steinpilz-Confit, Langoustinenspieß und Limonen-Mascarpone |
| Main dish |
Glacierte Spanferkelbäckchen und Atlantik-Hummer mit Blattspinat, Kürbiskern-Gnocchi |
| Dessert |
Valrhona-Schokoladencanache mit Mango-Chutney, Créme Fraîche und Cocoseis |
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